Dingri Dolma – Mushroom Paneer Masala Recipe – Awadhi Cuisine

The name Dingri Dolma (or Dhingri Dolma) struck me as funny the first time we read it on a menu in one of our favourite Andhra recipes in Singapore. TH ordered it since the Dingri Dolma had two of his favourite ingredients – paneer and mushroom, a popular Awadhi dish from Lucknow beautiful because of its Mughal and royal influence. We both fell in love with the dish instantly and each time we go back to that restaurant, it’s very hard to pick anything else knowing that their Dingri Dolma is so delicious.

Even then, it never occurred to me to make Dhingri Dolma at home although I cook with paneer and mushrooms all the time. Then one day, while talking to Dassana, she mentioned that she had made Dingri Dolma from Jiggs Kalra’s book Prashadwhich she highly recommended. She was kind enough to send me a picture of the recipe page and I followed the recipe verbatim except to reduce the ridiculous amount of ghee mentioned in the recipe. The restaurant version of Dingri Dolma has some gravy whereas this version was semi-dry but we loved it.

Dingri Dolma is an Awadhi or Lucknowi dish and its simplicity really shone through in this recipe. I served it with some jeera rice and homemade curd and we had a lovely lunch that day.